3
of
4
Remove chicken from plastic bag and reserve marinade. Grill over direct heat for 20 minutes, covered, turning and basting with leftover marinade every 5 minutes. Shift chicken so it is over indirect heat. Grill, covered, for 10 more minutes, or until internal temperature reaches 160 degrees F on an instant-read thermometer.

4
of
4
In a small saucepan, boil remaining marinade for 1 minute. Drizzle over chicken and serve. Garnish with orange sections and sliced scallions, if desired.